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What have you smoked (on BGE)?

Dr. EggsteinDr. Eggstein Posts: 36
edited 2:42AM in EggHead Forum
I have had my BGE for almost 3 years. I've regularly smoked brisket, ribs and port butt - the trifecta. I've smoked jalapenos, too. I want to try smoking beef clod; and, a neighbor just smoked pork belly yesterday, which was awesome :) . I have grilled and cooked the standard fare.
But, I am curious about what else my fellow eggers have had success smoking. I would like to try some more foods/ preparations.
Thanks for your input.


  • MarvinMarvin Posts: 515
    Salmon, lamb shoulder, leg-of-lamb, beef chuck roast, pork loin, puerco pibil, baked beans, pineapple, chicken, turkey. duck, pheasant, venison - and others that I can't recall. When smoking the clod, plan on serving it sliced like brisket; it won't pull like beef chuck (shoulder). Have fun!
  • As the weather cools, I always like to play around with cold smoking things like cheese and whole black peppercorns (best black pepper ever when you grind them).
    Knoxville, TN
    Nibble Me This
  • If you can cook it in your oven...

    I rarely use my indoor oven any more, in fact I use it to store my cast iron cookware that I use outdoors.

  • That reminded me that I smoked beef chuck roast and turkey (Mad Max's), too.

    What is puerco pibil?

    Smoked pineapple sounds interesting? How does it compare to grilled pineapple?

  • MarvinMarvin Posts: 515
    Cornish hens, pork roast, pork tenderloin, goat shoulder, lamb stew, chicken parts, turkey parts, beef ribs, beef short ribs, lamb shanks..... I think I could go on for longer, but you get the point. You're limited only by your imagination - and temperature.
  • Richard FlRichard Fl Posts: 8,248
    Did some Kosher salt with hickory this spring, great flavor took 36 hours.


    Here is the source for the inspiration.
  • MarvinMarvin Posts: 515
    Check the search engine for the puerco pibil. It's a spicy pork stew wrapped in banana leaves - quite good. Smoked pineapple compared to pineapple is ....well, smoked. I liked it; some guests preferred the raw pineapple.
  • I did a turkey breast this week. It was awesome.
  • thirdeyethirdeye Posts: 7,428
    Beef: brisket, shoulder, tenderloin, prime rib, round and rump roasts, ribs, meatloaf, ox tails.

    Pork: jowl, shoulder, ribs, loin, ham, loin bacon, belly bacon, sausage, hocks & trotters.

    Chicken: everything

    Turkey: everything

    Lamb: halves & quarters, shoulder, ribs, and leg.

    Wild game: neck roasts, shoulder, legs, sausage

    Seafood: salmon, trout, steelhead, ling, oysters,

    Other: ABT's, cheese, nuts
    Happy Trails

    Barbecue is not rocket surgery
  • WWSisWWSis Posts: 1,448
    Only trout and it was amazing :P
  • all the regular stuff plus cheese and pastrami. loin, butt and belly meat for bacon.. mussles are fantastic smoked.
    just finishing up making paprika from persimmon smoked arkansas death peppers
  • I once smoked a couple of eggs still in the shell at 180 degrees to see if they would turn out like a hard boiled egg. Indeed they did but they were the hardest eggs in the world to peel.
    They had a smokey flavor. I had poked a hole with a pin and wallored it out with a toothpick that I had put green dye on. I guess I was just playing. :P
  • various cheeses, almonds, pecans, kielbasi,salmon,ribs, chicken,sardines,oysters....rr
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